Feijoada Recipe | How to Make Black Beans | Brazilian Food

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat but still tender.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage offers a leaner option.

beef brisket

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often more affordable.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Spinach is less expensive and cooks faster.

Add 2 tablespoons of oil to a pan to brown the meat.

Use a slow cooker for this recipe, or a regular pan on a stove.

Brown the meat for about 20 minutes, mixing occasionally.

Chop the yellow onion into big chunks and add to the pan.

Add 1 tablespoon of garlic, 2 bouillon cubes, cumin, and black pepper to taste, along with bay leaves.

Mix everything well and cook for about 5 minutes.

Wash 1 pound of black beans thoroughly and add to the pan.

Add 8 cups of water, cover, and slow cook for about 6 hours.

After about 5.5 hours, remove about a cup of the beans and mash them.

Add the mashed beans back into the pan to thicken the stew.

Add some parsley and salt, and let it cook for the last half hour.

For rice, add 1 cup of rice to a microwave-safe dish, wash it, add oil, salt, and garlic, and mix.

Add 2 cups of water and microwave for about 10 minutes.

For collard greens, add bacon to a pan and let it crisp up, then add thinly sliced collard greens and wilt for about 2 minutes, adding salt and pepper.

Peel and slice an orange to serve with the dish.

After 6 hours, the feijoada is ready to be served.

Cooking Techniques

Equipment Needed

Spice Level: